Kristine Subido’s Filipino Grilled Chicken
Free Rein chef’s version pays tribute to several countries’ flavor profiles.
Chef Kristine Subido arrived in the United States with her family from the Philippines when she was eight. With all their belongings, her family also brought over treasured recipes that had been around for generations.
As executive chef at Free Rein in Chicago’s St. Jane Hotel, Subido reminiscences about her culinary beginnings through her globally inspired menu, which we discuss during the Restaurant Inc. podcast. Standard dishes include duck confit spring rolls topped with roasted garlic hoisin, chicken katsu accompanied by shaved cabbage slaw and Filipino grilled chicken, which she shares right here with this recipe below.
- 3 cups water
- 1 cup coconut vinegar or apple cider vinegar
- ½ cup fresh lemon juice
- ½ cup tamari or soy sauce
- ¼ cup Asian fish sauce
- 10 garlic cloves, crushed
- 2 tbsp sugar
- 1 tbsp crushed red pepper
- 1 tbsp black peppercorns
- 5 whole star anise pods
- 5 bay leaves
- Two 3 ½ lb chickens, cut into 8 pieces each
- Canola oil, for brushing
- Kosher salt
- Freshly ground black pepper
- In a large, sturdy resealable plastic bag, combine ingredients except oil, salt and pepper. Shake to evenly distribute chicken and adobo marinade; seal bag, pressing out the air. Refrigerate overnight.
- Remove chicken from marinade. Pat chicken dry and let stand at room temperature for 30 minutes.
- Meanwhile, light a grill. Brush chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest parts registers 165 F, about 30 minutes. Transfer chicken to a platter and let rest for 10 minutes before serving.